Sponge Cake

Nadia Al-SayedCuisinier

Ingrédients

• 1 Egg
  1 Egg
• 1 cup flour, sifted
  1 cup
• 1/4 teaspoon baking powder
  0.3 teaspoon
• 1/4 teaspoon salt
  0.3 teaspoon
• 1 cup white sugar
  1 cup
• 2 tablespoons water
  2 tablespoon
• 1 teaspoon vanilla extract
  1 teaspoon
• 2 teaspoons lemon juice
  2 teaspoon
• 1 teaspoon lemon zest
  1 teaspoon
• Fruits as desired
  0
• Crème Chantilly
  0

Mesures

1. 1

   After half an hour, take the eggs out of the refrigerator, separate the whites from the yolks, and let them sit until they reach room temperature.

   30 minutes
2. 2

   Preheat the oven to 176°C (350°F).

   Matériel requis:

   Four

   5 minutes
3. 3

   Beat the egg yolks with 2/3 cup of sugar (135 grams) using a stand mixer or electric whisk for 3 minutes. When finished, lift the whisk to let the mixture fall in a continuous ribbon.

   Matériel requis:

   Pétrin

   3 minutes
4. 4

   Add the vanilla, water, and lemon zest, and continue beating at medium speed until the ingredients are well combined. Pour the mixture into a wide, deep dish and set aside.

   Matériel requis:

   🍳

   Bowl

   3 minutes
5. 5

   Whip the egg whites, ensuring that the whisk and bowl are clean and free of any grease. Continue whipping until it resembles foam, then add 2 tablespoons of lemon juice and continue whipping until it turns white.

   5 minutes
6. 6

   Turn on the whisk and gradually add 1/3 cup of sugar, one tablespoon at a time, while continuing to whip until a fluffy white consistency is achieved. Set aside.

   5 minutes
7. 7

   Mix the flour with the salt and baking powder, then sift it over the egg yolk mixture in three additions, folding gently each time.

   5 minutes
8. 8

   Add the egg whites to the mixture in three additions, folding gently from the bottom up with a spatula until all ingredients are well combined.

   Matériel requis:

   Spatule

   5 minutes
9. 9

   Pour the mixture into the cake pan and smooth the surface by tapping the pan lightly on the counter. Bake in the oven for 28-30 minutes until done.

   Matériel requis:

   Moule à gâteau

   30 minutes
10. 10

    Invert the pan immediately after removing it from the oven onto a plate and let it cool for an hour and a half until completely cool.

    90 minutes
11. 11

    Using a thin pastry spatula, separate the cake from the sides of the pan, then lift the cake with the bottom and place it on the counter. Separate the bottom from the cake with the spatula in the same manner.

    Matériel requis:

    Spatule

    5 minutes
12. 12

    Place the cake on a wire rack greased with a little butter (to prevent sticking), sprinkle with powdered sugar, and serve or use for cakes.

    5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Crème Chantillypour 100g

Énergie300 kcal

Protéines2 g

Lipides totaux30 g

Glucides3 g

Sucres ajoutés2 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques